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Broccoli Cheddar Soup

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If you grew up eating Panera’s rich, cheesy broccoli cheddar soup, you’re going to love this vegan option!

We made this recipe with Panera’s soup in mind. It’s made with plant-based ingredients and is much healthier than the original. For this creamy, delicious soup, you’ll need:

Onion, Garlic, & Broccoli

All Purpose Flour

Vegan Butter (we used this brand)

Rice milk (try this brand!)

Veggie stock (here is an organic option)

Vegan Cheddar cheese (we used Follow Your Heart)

And that’s all! It’s so easy to throw together and is perfect to warm up next to the fireplace with. And the best part? You don’t need to leave the house to get it!

Check out our other hearty recipes to get you through this cold and rainy spring:

Chick’n Noodle Soup

Cashew and Tofu Ricotta Stuffed Shells w/ Sweet Potato

Creamy Curry Pasta

Get cookin’! And make sure to let us know what you think!

Broccoli Cheddar Soup

Panera's broccoli cheddar soup was a family favorite before going vegan. We made a much healthier yet just as delicious (maybe even better!) vegan version!
4.85 from 13 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch

Ingredients
  

  • 1 cup white onions chopped
  • 1 clove garlic finely diced
  • 1/4 cup vegan butter
  • 1/2 cup all purpose flour
  • 3 cups vegetable broth
  • 4 cups rice milk plain, unsweetened
  • 3 heaping cups broccoli finely chopped
  • 1 1/2 heaping cups julienned carrots
  • 1 cup vegan cheddar cheese
  • Salt & pepper to taste

Instructions
 

  • Melt the butter in a large pot on medium heat.
  • Stir in the onions & garlic. Cook for 5-7 minutes.
  • Add the flour and mix well, until the flour is fully incorporated, creating a roux.
  • Whisk in the vegetable broth and rice milk until roux is completely incorporated.
  • Bring mixture to a boil.
  • Bring soup back to medium heat and add broccoli & carrots. Cook for 10 minutes.
  • Add cheddar cheese (we love Follow Your Heart) and stir until cheese is completely melted.
  • Remove about 1/4 of the soup from the pot and place it in a high speed blender. Blend until creamy. Add back to the pot and stir well.
  • Add salt and pepper to taste and enjoy! We love to add croutons or bread to the soup when serving.
Keyword broccoli, cheddar, lunch, soup, vegansoup
Categories:

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    • Courtney
    • January 21, 2018
    Reply

    Would you be able to make this a couple days ahead and then heat up?

    1. Reply

      Hi Courtney,
      That should be fine! I had leftovers a few days later and it was still delicious 🙂 Enjoy!

    • Steve
    • April 6, 2020
    Reply

    5 stars
    Very tasty soup! To make it even more like the Panera version I like to give it a tiny bit of lemon juice right before serving – I used to always grab a lemon wedge at Panera. Thanks for this recipe!

      • Marta
      • April 6, 2020
      Reply

      Steve’s wife here!
      We’ve been making this soup for a while now, and couldn’t believe there were no raving reviews about it. Best broccoli soup ever, peeps!
      Had to comment to say Steve made this for my birthday (today!) since he knows i love it and we’re quarantine-ing.
      Thanks for the bomb recipes, sisters!

        • Miranda
        • May 10, 2020
        Reply

        5 stars
        This soup is extremely creamy, comforting, and addicting! I added about 1/4 cup of nooch as well

    • Sarah
    • April 27, 2020
    Reply

    Hey! Does the rice milk make a big difference or can it be an unsweetened soy?

      • Six Vegan Sisters
      • April 28, 2020
      Reply

      Hi Sarah! We really prefer rice milk in this recipe because of its neutral flavor, but you can swap it out with plain, unsweetened soy milk if necessary.

    • Lynn
    • September 7, 2020
    Reply

    What brand of vegan cheddar cheese did you use? I avoid all shredded vegan cheese because I’ve found they taste horrible 🙁

      • Alison
      • September 21, 2020
      Reply

      Hi Lynn!!
      Try Daiya cuttingboard style cheddar!

      • Six Vegan Sisters
      • September 21, 2020
      Reply

      Hi Lynn! You could try shredding up a Daiya cheddar block if you aren’t a fan of shreds. We also love Violife and Follow Your Heart vegan cheeses!

    • Sophie
    • September 28, 2020
    Reply

    5 stars
    How many people does this serve?

    • Joann
    • October 7, 2020
    Reply

    How many servings does this recipe make? Thanks!

    • anne
    • October 8, 2020
    Reply

    Hi – can I use GF flour?
    thanks – Anne

    • Shilps
    • October 14, 2020
    Reply

    4 stars
    Delicious!!Though I did not get the gorgeous color in the picture. I added a scoop of nutritional yeast for added cheesy color and flavor.

    • Valerie
    • October 26, 2020
    Reply

    5 stars
    This recipe turned out delicious! I substituted unsweetened almond milk. I will be making this again! I used the Daiya cheddar block cheese.

    • Georgia
    • November 2, 2020
    Reply

    5 stars
    Seriously, spot on Panera Broccoli Cheese soup!! I agree with the previous post that says THIS recipe is BETTER! It ticks all of my comfort food boxes! Thank you sisters!

  1. Reply

    Does this freeze well?

    • Jasmine
    • November 10, 2020
    Reply

    5 stars
    This is my new favorite soup recipe! I didn’t want it too thick so I didn’t blend it and used Violife brand Colby jack shreds for the cheese. Tasted just like how I remember the Panera soup. 🙌🏻

    • Valerie
    • November 13, 2020
    Reply

    5 stars
    This recipe is excellent! Definitely making it again.

    • Sarah
    • December 14, 2020
    Reply

    Do you think the steps could be modified for an instant pot/slow cooker? I’ve made this twice now and it’s the best, but curious to know if I can do it even more easily.

    • Jenny
    • December 17, 2020
    Reply

    4 stars
    I followed the recipe exactly except for using unsweetened almond milk and a different vegan cheese but the soup was pretty thin. I was hoping for a creamy, thick soup like Panera. Did I do something wrong?

      • Hannah
      • January 13, 2021
      Reply

      Mine was fairly thin as well. I wonder if you add some potatoes and include that in the blended portion that would help thicken it up.

    • India
    • December 23, 2020
    Reply

    5 stars
    Very good. I normally don’t like dishes with vegan cheese, but this was tasty. I couldn’t find rice milk so I used almond milk. My toddlers loved it and I will be making it again. I also added potatoes to make it richer.

    • Karen
    • January 5, 2021
    Reply

    5 stars
    Just excellent!! Whole pot was eaten!

    • Hannah
    • January 13, 2021
    Reply

    5 stars
    So good!! I will definitely be making this again.

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